I don’t like to be rude but sometimes a cucumber can be a pain in the backside. What do you DO with it? Yes it’s very nice quartered and added to a salad; occasionally I go somewhat exotic and fork the edges of the cucumber before adding it, it's terribly exciting. I have wanted to try a chilled cucumber soup and also thin slices with a little salt, sugar and sherry vinegar but every so often I find myself simply wanting to use the cucumber for
Squash to me is just something orange taking up precious room in my fridge. I have no desire to hack into it, scoop out the seeds and cut up the rest to make something I wish I hadn't bothered putting the squash in to. I don’t hate them as such; I’d just rather not have anything to do with them. A squash is plain awkward and it knows it. It's well aware I don’t want it there and it doesn't want to be there. I'm sure it had grand visions
It's a good job I've no aspirations to become a vampire. Garlic seems to divide opinion; you either can't get enough of it or can't stand it. I love it. There are of course many meals where it serves the purpose of adding to the background flavour rather than dominating the meal but a life without garlic, for me, would be a very miserable one indeed.
A few juicy stems of wet garlic arrived in my vegetable box. I knew they would be pretty powerful
Apart from the occasional carrot cake or carrot salad I rarely have opportunity to make the carrot the star of the show. Carrots tend to make an appearance in the vegetable box but this time, instead of stored carrots from last year I had the first spring carrots. Thin and still slightly muddy with great green fronds, these carrots couldn't simply be added to a stew.
I had never made a cold soup before; I wasn't quite sure how I felt about it.
I get a seasonal vegetable box delivered. I like it because it forces me to try new vegetables and recipes to make the most out of what I have. I shouldn't admit it but I'm going to: there are some vegetables I could live without. It's terrible I know but I could happily frolic through life without missing celery or leeks. There are also some vegetables that I adore for a short time but when they turn up in my fridge over and over again I'm tempted
The beetroot is a vegetable of many guises. I have been fortunate enough to obtain, consume and even grow some of the purple, the pink and white striped and the golden. There's nothing quite like a beetroot; so earthy and yet so sweet. Growing beetroot has been, in my experience, immeasurably easy. I think it helped that I slightly cheated and bought plug plants rather than seeds but irrespective of this they were all a success. If you were to grow
Cooked cabbage and a wet flannel have an unfortunate amount of textures in common. Particularly if, like me, you were put off cabbage at school where it was boiled to what can only be described as wallpaper paste. Things have moved on since then and I wanted to give the cabbage a chance. I've baked it, boiled it, steamed it and fried it. Apart from frying, none of these yielded any spectacular, life changing results. Nevertheless I wasn't about
Every time I have attempted to make a curry I have always been disappointed. I had almost given up when I got a craving for aubergines and a desire for spice. This turned out to be a subtle and fragrant stew rather than a powerful and punchy dish.
At the market there is a kind man who sells all the spices you could ever need. I purchased what I knew; coriander, cardamom, cumin, mustard and turmeric. I have since been back and purchased an awful lot
So as I am inundated with thousands upon thousands of broad beans and courgettes, instead of becoming the next Alan Sugar and make millions selling my prides and joys, I decided I shall eat them myself and share them around. I say thousands but I mean more than I hoped for.
One of the meals we had entailed both broad beans and courgettes. I wish my tomatoes were ready but they are stubbornly green. As per usual with these lovely beans they needed